Question

disadvantage of pasteurization​

Answer 1

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Doesn’t kill heat resistant pathogens

Reduction in the nutrition content

Explanation:

Disadvantages of Pasteurisation

Pasteurization is a heating process developed to destroy the micro-organisms present in milk that cause illness and other diseases. This process involves heating the milk to high temperatures between 150-300 degrees Fahrenheit and then cooling it.

Despite the fact that it kills harmful bacteria and pathogens, pasteurization is also known to destroy the beneficial bacteria and other essential nutritions to provide for a longer shelf life.

The heating process destroys the nutrients and also changes the flavor. The taste of freshness is lost as a result of pasteurization.

Active enzymes that are crucial for nutrient absorption are destroyed.

Also, the phosphates essential for absorption of calcium along with many other primary nutrients are destroyed.

Pasteurized milk damages most of the important nutrients in the milk that makes the milk whole.

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Answer 2

Answer:

Pasteurization damages nutrients in milk.

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